Fruit Syrup for Swirled Ice Cream

This recipe gives the ways to effectively turn any high moisture fruit to a thick syrup that can be added as a topping to icecreams. Removing the moisture from fruits like cherries, peeled and cored pineapple, strawberries, and other berries prevent the sauce from turning to ice when frozen. Thus the flavor is improved by acidic fruits like lemon. Water infused with aromatic ingredients like orange blossom prevents the loss of flavor that may result from freezing.

Key Takeaways:

• A thick syrup can be made from any fruit to top your favorite ice cream.
• From a toasted oat ice cream swirled with cherries to pineapple ice cream with a blackberry ripple, the only limit is your imagination.
• Toasted sugar, lemon juice, and orange blossom water work with almost any fruit, but this recipe is highly adaptable.

“With this technique, any high-moisture fruit can be made into a thick and gooey syrup to ripple through your favorite ice cream.”

Read more: https://www.seriouseats.com/recipes/2018/08/fruit-syrup-for-swirled-ice-cream.html